Autumn Pumpkin Walnut Spice Cake with Cream Cheese Frosting
Indulge in the flavors of fall with this delightful Autumn Pumpkin Walnut Spice Cake! This moist and flavorful two-layer cake combines the warm spices of cinnamon, ginger, nutmeg, and cloves with the creaminess of pumpkin and the satisfying crunch of walnuts. Perfect for gatherings or cozy evenings at home, this recipe has been carefully crafted for ease of use, ensuring that you can savor every bite without any hassle. Top it off with a luscious cream cheese frosting for an irresistible treat that will have everyone asking for seconds. Plus, with a handy buttermilk substitute and tips for measurement shortcuts, you’ll have the confidence to whip this up any time. Enjoy the rich aromas of autumn in every slice!
15
Servings
200
Calories
20
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
chopped walnuts
2 ounces (optional for batter or topping)
baking powder
1.5 teaspoons (none)
baking soda
0.5 teaspoon (none)
salt
0.25 teaspoon (none)
ground cinnamon
1.5 teaspoons (none)
ground ginger
0.5 teaspoon (none)
ground nutmeg
0.25 teaspoon (none)
ground cloves
0.25 teaspoon (none)
softened butter
0.25 cup (none)
shortening
0.25 cup (none)
sugar
1.5 cups (none)
vanilla extract
0.5 teaspoon (none)
eggs
2 (large, beaten)
buttermilk or sour milk
0.75 cup (mixed with 2 TBSP vinegar if using cow's milk)
canned pumpkin
0.75 cup (none)
cream cheese
8 ounces (softened)
powdered sugar
2 cups (sifted if desired for texture)
unsalted butter
4 tablespoons (softened)
cream
1 tablespoon (optional for frosting)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them or lining them with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this dry mixture aside.
3
In another large mixing bowl, beat together the softened butter and shortening on medium to high speed for about 30 seconds until creamy.
4
Gradually add the sugar and vanilla to the butter mixture, beating until thoroughly combined.
5
Add the eggs one at a time, ensuring to beat well after each addition to incorporate air for a lighter texture.
6
In a liquid measuring cup, combine buttermilk (or soured milk as a substitute) and canned pumpkin, stirring until smooth.
7
Gradually add the dry flour mixture and the pumpkin mixture to the butter mixture, alternating between the two. Mix on low speed until just combined, being careful not to overmix.
8
Fold in the chopped walnuts, reserving some if you wish to sprinkle on top of the frosting later.
9
Evenly distribute the batter into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes (or 25 minutes for 9-inch pans) or until a wooden toothpick inserted in the center comes out clean.
10
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
11
While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, combine the cream cheese, powdered sugar, softened butter, and optional cream. Mix until smooth and well blended.
12
Once the cakes have cooled completely, spread a layer of cream cheese frosting between the two layers and on the top and sides of the cake. If desired, sprinkle chopped walnuts on top for garnish.
13
Store any leftover cake in the refrigerator due to the cream cheese frosting.
Nutrition Information
10g
Fat
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for an Autumn Pumpkin Walnut Spice Cake with Cream Cheese Frosting.
What are the primary flavors in this cake?
The cake features warm spices like cinnamon, ginger, nutmeg, and cloves, combined with pumpkin and walnuts.
How many layers does this cake have?
This is a two-layer cake recipe.
What is the serving size for this recipe?
This recipe makes approximately 15 servings.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C).
How long does it take to bake the cake in 9-inch pans?
In 9-inch pans, it takes approximately 25 minutes to bake.
What is the total baking time range?
The cakes generally take 30 to 35 minutes, or 25 minutes specifically for 9-inch pans.
How do I know when the cake is done?
The cake is done when a wooden toothpick inserted in the center comes out clean.
What size cake pans are recommended?
The recipe calls for two 9-inch round cake pans.
How long should I let the cakes cool in the pans?
Allow the cakes to cool in the pans for 10 minutes before transferring them.
What type of flour is used?
The recipe uses 2 cups of sifted all-purpose flour.
What spices are included in the dry mixture?
The spice blend includes cinnamon, ginger, nutmeg, and cloves.
Can I use a substitute for buttermilk?
Yes, you can use soured milk by mixing milk with 2 tablespoons of vinegar.
Is the pumpkin used fresh or canned?
The recipe specifies 0.75 cup of canned pumpkin.
What type of nuts are in the cake?
The recipe calls for 2 ounces of chopped walnuts.
What are the ingredients for the cream cheese frosting?
The frosting is made of cream cheese, powdered sugar, softened butter, and optional cream.
How many eggs are needed?
The recipe requires 2 large, beaten eggs.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
How much fat is in a single serving?
There are 10g of fat per serving.
What is the protein content of one slice?
Each slice contains 2g of protein.
How should I prepare the cake pans?
Grease the pans or line them with parchment paper to prevent sticking.
Where should I store the leftover cake?
Leftover cake should be stored in the refrigerator.
Why does this cake need to be refrigerated?
It requires refrigeration because of the cream cheese frosting.
When do I add the walnuts?
Fold in the chopped walnuts after mixing the batter, before pouring into pans.
Can I use the walnuts as a garnish?
Yes, you can reserve some walnuts to sprinkle on top of the frosting.
What mixing speed should be used for the batter?
Mix on low speed when combining the flour and pumpkin mixtures to avoid overmixing.
How do I incorporate the butter and sugar?
Beat the butter and shortening first, then gradually add sugar and vanilla until thoroughly combined.
What is the correct way to add the flour and pumpkin mixtures?
Gradually add them to the butter mixture, alternating between the dry ingredients and the pumpkin mixture.
How many ounces of cream cheese are needed for the frosting?
The frosting requires 8 ounces of softened cream cheese.
Should the butter for the frosting be softened?
Yes, use 4 tablespoons of softened unsalted butter for the frosting.